Charoset for Passover

A Few Words…

Chopped apples, walnut pieces, honey and red wine were basically how I made charoset for Passover. And then a few years ago, I attended a ‘charoset’ making workshop with my friend and boy, did it broaden my horizons!

Such flavor and interesting combination of ingredients. I have been making these 2 recipes for a few years now. I love them not only during our traditional Passover Seders, but after mixed in with yogurt, as ‘jam’ on top of my matzo, mixed with cottage cheese…I think you can tell that I really love these recipes!

Charoset for Passover

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Yields: about 2 cups

Traditional Charoset

  • 1/2 cup sliced almonds
  • 2/3 cup chopped walnuts
  • 16 pitted Medjool dates
  • 1 cup raisins
  • 3 tsp. cinnamon
  • 1/3 cup red wine

Process nuts in food processor with a few quick on and offs, then remove and put aside.
Add the dried fruit and cinnamon in the food processor and mix the ingredients. Add the nuts and wine to the mixture and process until desired consistency.

Refrigerate in mason jars/ covered containers until needed.

Orange and Apple Charoset

  • 1 naval seedless orange, washed and cut into quarters
  • 1 cup dried apricots
  • 1/2 cup of pitted dried dates
  • 1 cup pecans
  • 1 tsp. cinnamon
  • 1 tbs. honey

Simmer cut orange in 2 cups of water for 10 minutes. Add the dried apricots and dates and simmer for another minute.
Drain and put in the food processor along with the pecans, cinnamon and honey. Process until desired texture.

Refrigerate in mason jars/ covered containers until needed.